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Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle both sides of meat with salt, black pepper, and Italian seasoning. Set aside.
In cooker combine mushrooms, onion, and garlic. Add meat. In a bowl combine tomatoes and vinegar. Pour over mixture in cooker.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. If using low-heat setting, turn to high-heat setting. Add squash and sweet pepper. Cover and cook on high-heat setting about 30 minutes more or until vegetables are crisp-tender.
Transfer meat to a cutting board; cool slightly. Thinly slice meat across the grain. Arrange meat on bottom of flatbread.
Stir artichoke hearts into vegetable mixture in cooker. Using a slotted spoon, spoon vegetable mixture over meat. Drizzle with enough of the cooking juices to moisten; sprinkle with Asiago cheese. Cover with flatbread top. Cut into wedges.